Yummy! Poppy Seed Babka

Now that Passover is over, you should try this delicious poppy seed babka, made with Tnuva butter, date honey and freshly ground poppy seeds!
Photo Credit: Natalie Levine

For the dough:

500 grams (3.5 cups) flour

10 grams (1 tbs.) dry yeast

150 grams softened Tnuva Butter, cut into cubes

70 grams (1/3 cups) white sugar

2 eggs

1 carton of sour cream

3 tbs. of milk

A dash of salt

1 tsp. vanilla extract

For the filling:

180 ml (2/3 cup) 3% milk

200 grams (1 cup) white sugar

A dash of salt

½ tsp. vanilla extract

75 grams Tnuva Butter

60 grams (3 tbs.) date honey

100 grams (1 cup) chopped nuts

200 grams (2 cups) freshly ground poppy seed

1 egg for glazing before baking

For the sugar syrup:

100 grams (1/2 cup) sugar

120 ml water

1 tbs. brandy (optional)

For the dough:

1. In an electric mixer with a dough hook, mix together the flour, yeast, butter, sugar, eggs, sour cream, milk, salt and vanilla extract for 10-13 min., until the dough is one stretchy mass.

2. Roll the dough into a ball and place in a bowl covered with a damp towel. Let the dough rise for 1-2 hours or until the dough has doubled in volume.

For the filling:

1. Add the milk, salt, sugar, vanilla extract, butter and date honey to a medium-sized pot and bring to boil on a high flame.

2. Turn the flame off and then add in the chopped nuts and poppy seeds. Mix well until the mixture is even.

3. Chill the mixture completely.

Putting it all together:

1. Divide the dough into two pieces.

2. On a floured surface, roll each piece into a rectangle of about ½ cm thickness.

3. Pour half of the poppy seed mixture on each piece of dough and spread into an even, thin layer.

4. Roll each dough rectangle into a tight roulade.

5. Cut each roulade in two and then wrap them two by two around each other in the shape of a screw. Place each twirled roulade into a greased English cake pan.

6. Cover and let the babka rise for about an hour at room temperature or until they’ve almost doubled in volume.

7. Preheat the oven to 165 degrees Celsius.

8. Lightly brush each babka with the whisked egg and bake for 30-35 minutes or until the babka is fully browned.

For the sugar syrup:

1. Bring the sugar and water to boil. Lower the flame and continue to cook for another 1-2 min.

2. Brush the finished babka with syrup and serve at room temperature.


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